Thursday, May 21, 2009

Look at me sticking to my eat more fish resolution two weeks in a row!This recipe was in the June '09 issue of Bon Appetit under 15 minute meals & it really did come together that quickly (well except for the rice I served it over.) I don't think I got the exact right kind of trout. I probably should have gotten the smaller, whole Canadian trout & put rosemary sprigs in the center of each fish. But we thought this steelhead looked so good we decided to adapted the recipe for it.

This was really, really good. The fish was incredibly flaky & tender. The whole dish has a very fresh taste. We really liked the way it tasted with the rosemary cherry sauce & next time we make this we'll actually double the amount of the sauce in the recipe.

Trout with Rosemary Cherry Tomato Sauce(adapted from a recipe by Jill Silverman Hough in Bon Appetit June '09)

Heat the remaining 1 1/2 tablespoons olive oil in a large non-stick skillet over medium high heat. Season the flesh side of the fish with salt, pepper & remaining rosemary. Put the fish in the hot oil & cook for 4 minutes or so per side.

Hi there!I just stumbled upon your post - I'm glad you enjoyed my trout recipe (I developed it for Bon Appetit), and that you liked it enough to be inspired to share it with others! Would you mind crediting me and perhaps even linking to my web site?Thanks in advance for your consideration and, again, for enjoying the recipe,Jill Silverman Hough